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Thursday, February 7, 2019

Creamy Sweet Potato and Candied Ginger Soup

2 pounds sweet potatoes (2-3 pounds maybe)
1 teaspoon olive oil
1 shallot — minced
1 clove garlic — minced
3 cups skim milk
1 cinnamon stick — 2″
4 pieces candied ginger root — chopped
4 tablespoons pine nuts (pignolia) — toasted
salt to taste

Bake your sweet potatoes in the microwave and allow to cool a bit before you peel them. In a saute pan fry your shallot and garlic for a couple of minutes then add your milk. Add the ginger and cinnamon stick and allow the mixture to steep about 10 minutes. Remove the cinnamon stick. Put your peeled sweet potatoes in a food processor and pour the milk mixture slowly through the tube while running. Process until smooth and creamy. Salt to taste. Toast your pine nuts in a dry pan on the stove top and then garnish the soup in serving bowls while still warm. You can add a bit more milk if too thick before serving.

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